Fluffernutter Cupcakes

Most of my life I’ve been fighting with peanuts and peanut butter. As a small swarthy child, I ate plain marshmallow fluff sandwiches and straight up jelly. Something happened, I don’t know when, but I started eating PB by the spoonful. I’ve never had a fluffernutter, but I have a feeling these cupcakes are better than the real thing. They are fluffy, the frosting is sticky and mallowy just like the original fluff, topped off with a little crunchy. And, there’s nutella inside. Put it all together its a bit of rich overload heaven/heartattack.

Line a cupcake pan with paper liners. In a large bowl, mix together the brown sugar, oil and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour, cream of tartar, baking soda and salt. Stir dry mixture into the batter alternately with the milk. Spoon into the prepared muffin cups.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Marshmallow Icing

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

How did you live in Texas and not eat a Fluffernutter? I’m duly impressed. These cupcakes look way more amazing than a Fluffernutter, primarily because they don’t involve two slices of Wonderbread. *gag*